cooking (senior) competitions

SENIOR RICH FRUIT CAKE COMPETITION

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This page includes information and documents relating to the preparation and judging of food in competition.

Fruit Cake Competition Update: From the 2011/ 12 Show Season the Senior Rich Fruit Cake is to be cooked in a 20cm square tin.

Rich Fruit Cake Competition (Senior & Open Classes)

The following recipe is compulsory for all entrants. Here's what you need:-

RICH FRUIT CAKE

The Senior Rich Fruit Cake is to be cooked in a 20 cm square tin.

250g sultanas
250g chopped raisins
250g currants
125g chopped mixed peel
90g chopped red glace cherries
90g chopped blanched almonds
1/3 cup sherry or brandy
250g plain flour
60g self raising flour
1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
250g butter
250g soft brown sugar
1/2 teaspoon lemon essence OR finely grated lemon rind
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
4 large eggs

Here's what you do:-
Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight.

Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.

Place the mixture into a prepared tin 20 cm and bake in a slow oven for approximately 3½ - 4 hours. Allow the cake to cool in the tin.

NOTE: To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4 or 6 pieces and almonds crosswise into 3 or 4 pieces.

Regulations
An exhibitor having won at a Show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final at the next Royal Melbourne Show.

An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group judging, when, if not the winning entry, can compete further.

An exhibitor is only eligible to represent one Group in the State Final.

An exhibitor having won at Group Level cannot compete further until after the Royal Melbourne Show.

Each cake entered must be the bona fide work of the exhibitor.

If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete.

It is recommended that these rules be printed in the schedules under the appropriate class.

Prizes:
Winners at Country Shows will be required to bake a second "Rich Fruit Cake" in order to compete in the Group Final.

The fourteen winners at Group level are required to bake a third "Rich Fruit Cake for the State Final Judging at the Royal Melbourne Show

Group Secretaries should apply to VAS Ltd listing each Society within their Group taking part in the Competition.

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